Raspberry mousse
Nutritional Info
Calories per serving
37KCal
Ingredients
- 225g fresh or frozen raspberries (or 200g tinned raspberries in natural juice)
- 100g natural apple juice
- liquid sweetener (approx 15 drops)
- 1 tsp gelatine
- 2 egg whites
- 1 tsp raspberry yogurt
- 12 fresh raspberries, to decorate
Cooking Instructions
- Place the raspberries and apple juice in a liquidiser and blend until smooth. Strain through a sieve into a basin. Add liquid sweetener to taste.
- Dissolve the gelatine in 3 tsps of water in a cup over very hot water. Add to raspberry puree and stir well.
- Whisk egg whites until they form peaks. Fold into puree. Pour mixture into tall sundae glasses or a serving dish and place in the fridge for 2 hours until set.
- When ready to serve, decorate with a teaspoon of raspberry yogurt and fresh raspberries.
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